Country Pot Roast

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Most Helpful Positive Review

Sep 20, 2010

A good basic pot roast recipe... liked the addition of turnips. Made in crock pot, 6 hrs on low setting.

—serling126

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Most Helpful Critical Review

Oct 23, 2011

Good, but very bland. The meat and veggies were delicious, but gravy really had no flavor. I followed the directions exactly.

—snobordr183

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33 Ratings

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Feb 17, 2005

Meat turns out excellent! The only problem I had was the potatoes that didn't really cook well after an hour of simmering. I would recommend you add potatoes earlier OR turn heat to medium for 15-20 minutes when you add potatoes. You do not wish to boil bell peppers though as they will become way too soft, so add peppers in the last 30 minutes.

—OKSANUT

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Jan 24, 2011

I must admit, I used Clarified butter rather than Crisco, but otherwise pretty much followed the recipe. It turned out very well. It was nice to find a recipe that didn't call for canned soup.

—KCLYNND

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Feb 26, 2010

Absolutely perfect!! This is the pot roast that my grandmother used to make - - you cannot duplicate this in a crock pot. Well worth the 3 hours to make.

—Margie

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Mar 08, 2010

very easy, tender. Used bottom round roast. Required minimum attendance so able to other things aroundn the mhouse.

—jenejohn

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Sep 27, 2010

Very good!! Instead of 2 cups of water, I used 1 can of beef broth and 1/4 cup of water, which equaled 2 cups. I didn't have turnips so I subbed celery. I used red skin potatoes, halved, baby carrots and pearl onions, adding the onions along with the chopped green pepper during the last half hour. I had plenty of pot roast liquid, so I used 1/2 cup of that rather than the 1/2 cup of water when making the gravy. This pot roast was perfectly cooked, still nice and moist, after gently simmering for the full three hours.

—bellepepper

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Jul 19, 2010

This was the best Pot Roast, I ever made. Of course, I added my own twist adding Sazoon, but other than that, I followed it to the T omitting the turnip. My 6, 4 and 2 year old sons ate this dish right up.....they even asked for seconds. I read some reviews where people complained that the potatoes were not tender after the hour simmer time, but my potatoes and all the other vegetables were tender and melting in my mouth after the hour. The cooking time is on point. Just follow this recipe and add a few of your own ingredients to make it your own....... BUT WONDERFUL, DELICIOUS MEAL !!!!!!!

—MommaOfBoys

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Nutrition

Calories
607 kcal
30%

Carbohydrates
50.3 g
16%

Cholesterol
103 mg
34%

Fat
30.5 g
47%

Fiber
7.2 g
29%

Protein
32.4 g
65%

Sodium
716 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Country Pot Roast

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 607
Calories from Fat: 275

% Daily Value *
Total Fat 30.5g 47 %
Saturated Fat 11.4g 57 %
Cholesterol 103mg 34 %
Sodium 716mg 29 %
** Potassium 1286mg 36 %
Total Carbohydrates 50.3g 16 %
Dietary Fiber 7.2g 29 %
Protein 32.4g 65 %
** Sugars 8g
Vitamin A 168 %
Vitamin C 87 %
Calcium 10 %
Iron 53 %
** Thiamin 38 %
** Niacin 90 %
** Vitamin B6 60 %
** Magnesium 28 %
** Folate 43 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.